Lemon And Artichoke Chicken Stew

• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 lb chicken thigh, cut into 1 inch pieces
• 1 tablespoon olive oil
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest
• 2 1/2 cups chicken broth
• 12 ounces potatoes, scrubbed and cut into 1/2 inch dice
• 2 tablespoons capers
• 9 ounces frozen artichoke hearts, thawed

1. In a bowl, combine flour, salt, and pepper. Toss chicken in the seasoned flour.
2. Heat oil in a Dutch oven over medium high heat. Add chicken and cook until browned on all sides, about 6 minutes.
3. Reduce heat to medium. Add lemon juice and zest and 1/2 cup of the chicken broth. Cook while stirring, until liquid is slightly thickened about 1 or 2 minutes.
4. Add remaining broth, potato, and capers. Cover pot and simmer until potato is tender, about 10 minutes.
5. Add artichokes and cook another 5 minutes and serve.

flour, salt, black pepper, chicken thigh, olive oil, lemon juice, lemon zest, chicken broth, potatoes, capers

Taken from www.food.com/recipe/lemon-and-artichoke-chicken-stew-361910 (may not work)